Turkey Stock

"Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand."
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
4hrs 30mins
3 Quarts




  • Break the carcass into pieces in a large stock pot.
  • Add water, dressing, vegetables and peppercorns.
  • Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
  • Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
  • Add salt to taste as you go along, not all at once.
  • After four hours, remove large chunks to a bowl and discard.
  • Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
  • Ladle into freezer containers, cover and set in the fridge overnight.
  • On the following day, skim off the fat that has congealed on top.
  • Cover the containers, label and date and freeze until needed.

Questions & Replies

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  1. Very easy - I cooked mine in a large pressure cooker for 1.5 hours. Use coffee filter in strainer to strain more completely. Can hardly wait to make soup. Pat
  2. I hadn't considered using the leftover dressing to make my stock. It was a perfect addition, and the house smelled wonderful while this was simmering. I used fresh thyme from my garden and also added the last of the parsley before our first snow tonight. I sampled this after straining and found the flavor to be perfect. I can't wait to use it in our turkey noodle soup tonight.
  3. mine is simmering right now.. smells wonderful.... did a taste test..mmmm thanks Sherri
  4. This is my go to recipe every single time I make Turkey Stock. It's easy, flavorful and makes extra servings to use multiple times!
  5. This is exactly how I make my stock, I don't use all the leftover skin as it makes it too greasy, I also use the leftover stuffing, as it has seasonings in it. Can't believe there is someone else out there that keeps a "garbage bag of veggie trimmings" in the freezer. I even save parsley stalks for "the bag".


Living on Cape San Blas, America's #1 beach is great - we have sugar white sand, emerald green water, fabulous fresh seafood, wildlife all around, and even what we don't have makes life good: no crowds, no traffic jams, no high rises, no crime. But since we also have virtually no restaurants either, we're into creating great meals at home for friends and neighbors. Since we're always exchanging recipes, I started an online cookbook of our fave recipes, http://CapeSanBlasCookbook.com. For a taste of what's cooking on Florida's Forgotten Coast, I hope you'll stop by and take a browse.
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